Head to Savya Rasa for the Kongunadu food festival

Get ready to board the Kongu express with Savya Rasa as it hosts the Kongunadu Food Festival. Kongu Nadu is a region that comprises of parts of Tamil Nadu, Karnataka and Kerala. The region is quite extensive and so is the cuisine as it is spread out through several villages and towns. Savya Rasa is a one of its kind fine-dining restaurant that serves the best of South Indian cuisine. The festival menu has been curated to give out every detail about the cuisine through its wide variety of 52 dishes.

“I’m from the Kongu Nadu region. I did a lot of research during my college days while I studied hotel management. During this time, I visited a lot of villages and visited my people, especially grandmothers. I collected several recipes from them as well as how they made palm jaggery. I specialise in this cuisine. I would recommend all the dishes but my most favourite is the Neikkarapatti Narukattu Gola Urundai, deep-fried mutton balls, because it takes a lot of time and patience to make it. It is a very authentic recipe from Palani. These recipes are more than a 100 years old for sure,” explains Chef Sheik Mohideen.

The festival menu is an exhaustive one that starts with welcome drinks and starters. Kalan Perattal is a dish of stir fried button mushrooms served with caramelised shallots and green chillies. Asari Kozhi is another delicacy that translates to carpenter’s chicken that is stir-fried with turmeric and chillies. Kongu street food also makes its way to the menu with Karandi Omelette, literally a homemade omelette that is infused with spices, chicken and mutton. Nippatu Settu is a canape topped with a mix of beetroot, carrots and onions.

Who knew mock mutton could taste so good with Karipala Kozhumbu that is made from jackfruit used as a replacement for meat in a thick, creamy curry. This goes really well with Kambu Dosai, a dosa made from finger millet and rice batter that is stuffed with chopped onions, chillies and coriander. Vellai Kozhi Kuzhambu is a curry made from chicken cubes, coconut paste and onions that pairs perfectly well with the Ragi Kara Roti, a griddle-fried pearl millet bread. Avaral Paruppu Saadam is a traditional rice dish from Kongu Nadu that is served with panchal puri rasam.

The desserts will only leave you asking for more with Seembu Paal which is a coconut milk-based dessert that is served with tender coconut pieces leaving you feeling refreshing after a spicy meal. Beniyan with Palani Panchamirtham is a deep-fried flaky puri topped with jam or fruit compote and it cannot be missed either.

The festival goes on till July 2 at Savya Rasa, Koregaon Park.